BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

BEANS, BLACK

By:


Ingredients:

  • 2 tablespoons EVOO

  • 2 onions, minced
  • 6 cloves garlic, minced
  • 3 cups black beans, cooked (canned or see recipe for homemade using dried beans)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 bay leaves
  • 1-1 ½ cup orange juice
  • Pimento d’espillette  (smoky paprika vinegar) optional

Method:

Sauté onions and garlic in EVOO, add beans, salt and pepper, bay leaves, and orange juice. Simmer over medium-low heat, or bake covered in 300F oven,  20-30 minutes.

TO COOK DRIED BEANS



Ingredients:

  • 1 pound beans (black, navy, cannolini, pinto, etc)

    4 quarts water

    3 Tablespoons salt

Method:

SOAK: Wash and pick over beans. Place into 4 cups salted water and refrigerate over night. Rinse well before cooking.

COOK:  For every 1 cup of dried soaked beans, use 4 cups of liquid (chicken stock & water or flavored water stock*), place on stove and cook over medium heat to simmer. If desired add 1 bay leaf, 1/4 teaspoon cayenne, 3 cloves minced garlic and 1 teaspoon fresh thyme. Place into 275 oven for 1- 1 1/4 hours. Use immediately in your recipe or chill to 40° F.  and keep refrigerated until needed.




TO RECIPES

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